Swedish Pancakes (Breakfast Crepes)

Our 2nd favorite pancakes are Swedish pancakes,
also known as breakfast crepes.

(our 1st is oven puffed pancakes) 

 These are thin crepe-like pancakes, 

cooked in a skillet then rolled or folded and served

 with a squeeze of lemon juice and dusted with 

powdered sugar or a sprinkle of cinnamon sugar.

Whisk the ingredients in a medium bowl.

Melt the butter in a crepe pan or skillet, then

 whisk the melted butter into batter. 

Let the batter rest for 5 minutes

 while you preheats the pan to medium. 

Let the pan really preheat, 

longer than you normally would. 

There should be enough

butter residue left in the pan from 

melting the butter to grease it. 

Pour about 1/3 C batter into a crepe pan

or  skillet.

Tilt the skillet to swirl the batter to

cover the bottom with a thin layer of batter.

Cook about 1-2 minutes, until the edges start

 to dry and the underside is golden. 

Don't rush this step. It will release itself

 from the pan when it's cooked. Then flip.

Cook the other side about 1 minute.

Keep warm, along with the plates in the oven

 while you make the rest.

Choice of toppings: lingonberry jam, 

cinnamon sugar, powder sugar, and lemon.

Roll and serve with cinnamon sugar or

powdered sugar and lingonberry jam.

There are several other yummy ways

to serve them. Click on the links below.

Hope you enjoy one of our favorite breakfasts.

Swedish Pancakes
(Breakfast Crepes)

Serves 2

2 eggs

1/2 C flour

1 C milk

2 T sugar
pinch salt

2 T butter, melted

1/4 t vanilla

pinch nutmeg (optional)
1/2 t lemon zest (optional)

In a medium bowl whisk together first 4 ingredients 
until smooth. Melt the butter in a non-stick 8"crepe 
pan or skillet over medium high heat. Pour the 
melted butter into the batter and whisk to blended.
Let the batter rest for 5 minutes while the pan heats.

 Use a 1/3 C measure to scoop the batter into the hot 
buttered pan. Tilt the pan until the batter covers 
the bottom completely. Let cook for 1-2 minutes,
 until the edges start to dry and the bottom is 
slightly golden. Flip over and cook another minute.

 Remove onto a plate and keep warm along with 
the other plates in the oven while you make the rest.
  Roll by folding. Serve with a sprinkle of lemon juice
 and your choice of cinnamon sugar or
powdered sugar and Swedish lingonberry jam. 

Enjoy!

Click HERE to see the mini chocloate chip 
with berries versions.
Click HERE to see how to make them 
'cinnamon-roll' style.
Click HERE to see more breakfast recipes.
Click HERE to see how to make chocolate crepes.

To make savory crepes, leave out the sugar and vanilla
and  add 1/4 t salt. fill as desired and bake.

Links: https://www.facebook.com/Rita.MayDays
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